[{"data":1,"prerenderedAt":1891},["ShallowReactive",2],{"category-counts":3,"recipe-kotlet-schabowy":9,"related-kotlet-schabowy":121,"collections-recipes":157},{"salads":4,"soups":5,"breakfasts":6,"mains":7,"cuisine-ukrainian":8},21,12,11,19,28,{"id":10,"title":11,"body":12,"category":23,"cuisine":24,"description":25,"extension":26,"heroImage":27,"ingredients":32,"meta":84,"navigation":31,"path":85,"pinImage":86,"prepTime":88,"publishedAt":89,"reviewedBy":90,"seo":91,"seoTitle":92,"servings":93,"stem":94,"steps":95,"tags":110,"tips":115,"totalTime":119,"updatedAt":90,"__hash__":120},"recipes\u002Fkotlet-schabowy.md","Kotlet schabowy, którego panierka nie odchodzi od mięsa",{"type":13,"value":14,"toc":19},"minimark",[15],[16,17,18],"p",{},"Schab rozbijamy na równą grubość 0,5 cm i panierujemy tuż przed smażeniem, dlatego kotlet smaży się równo, a panierka trzyma się mięsa i nie nasiąka tłuszczem. Smażymy na dobrze rozgrzanym oleju po 3–4 minuty z każdej strony, aż mięso w środku będzie całkowicie białe. Do tego ziemniaki z masłem i koperkiem, a obok mizeria albo kapusta zasmażana.",{"title":20,"searchDepth":21,"depth":21,"links":22},"",2,[],"mains","polish","Klasyczny kotlet schabowy: rozbity schab w panierce z mąki, jajka i bułki tartej, smażony na złoto. 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Doprowadź do wrzenia, zmniejsz ogień do średniego, przykryj i gotuj 20–25 minut, aż nóż wejdzie w ziemniak bez oporu. W tym czasie przygotuj kotlety.",{"text":99},"Schab opłucz, dokładnie osusz ręcznikiem papierowym i pokrój w poprzek włókien na 4 plastry po ok. 150 g (grubość ok. 1,5 cm). Przykryj folią spożywczą i rozbij tłuczkiem na równą grubość ok. 0,5 cm. Na brzegach, gdzie jest błona lub pasek tłuszczu, zrób nożem 2–3 płytkie nacięcia, żeby kotlety nie zwijały się na patelni. Posól i popieprz z obu stron.",{"text":101},"Przygotuj trzy głębokie talerze: w pierwszym mąka, w drugim jajka roztrzepane widelcem z 2 łyżkami mleka i szczyptą soli, w trzecim bułka tarta.",{"text":103},"Rozgrzej olej na dużej patelni (ok. 28 cm) na średnio-dużym ogniu przez 3–4 minuty; jest gotowy, gdy wrzucona szczypta bułki tartej od razu zaczyna skwierczeć. Dopiero wtedy panieruj pierwsze 2 kotlety: obtocz w mące i strzep nadmiar, zanurz w jajku i odczekaj, aż nadmiar spłynie, potem obtocz w bułce tartej i lekko dociśnij dłonią.",{"text":105},"Połóż 2 kotlety na patelni i smaż 3–4 minuty, aż spód będzie złocisty, przewróć łopatką i smaż drugą stronę kolejne 3–4 minuty. Nie przekładaj ich w trakcie, żeby panierka się nie oderwała.",{"text":107},"Sprawdź jeden kotlet, nacinając go w najgrubszym miejscu: mięso ma być białe bez różowego środka, a sok przezroczysty (z termometrem co najmniej 70°C w środku). Przełóż usmażone kotlety na kratkę lub ręcznik papierowy i trzymaj w piekarniku nagrzanym do 80°C. W ten sam sposób panieruj i usmaż 2 pozostałe kotlety.",{"text":109},"Ugotowane ziemniaki odcedź, dodaj masło i drobno posiekany koperek, delikatnie wymieszaj. Podawaj od razu z gorącymi kotletami.",[111,112,113,114],"obiad","z-wieprzowina","kuchnia-polska","klasyka",[116,117,118],"Najczęstszy błąd to za zimny olej i za dużo kotletów naraz: tłuszcz stygnie, panierka wchłania olej i robi się ciężka. Smaż po 2 sztuki i odczekaj minutę, aż olej znów się rozgrzeje.","Zamiast oleju możesz smażyć na 150 g smalcu, tak jak dawniej w polskich domach; czas smażenia i oznaki gotowości mięsa są te same.","Wystudzone kotlety przechowuj w lodówce w zamkniętym pojemniku do 2 dni. Odgrzewaj w piekarniku nagrzanym do 180°C przez 10–12 minut, aż będą gorące w środku; w mikrofalówce panierka rozmięknie.","PT50M","3p-68ARvU6_0K8W_W4fKYcYQO-aTbycaauwU3sbpL-s",[122,128,134,139,145,151],{"path":123,"title":124,"category":23,"totalTime":125,"heroImage":126},"\u002Fkotlety-mielone","Soczyste kotlety mielone: bułka w mleku i 3 minuty wyrabiania masy","PT1H15M",{"src":127,"source":29,"license":30,"ai":31},"\u002Fimages\u002Fpl\u002Fkotlety-mielone\u002Fhero.webp",{"path":129,"title":130,"category":23,"totalTime":131,"heroImage":132},"\u002Fmorszczuk-pieczony-z-warzywami","Jak smażyć morszczuka, żeby panierka nie odchodziła od ryby","PT55M",{"src":133,"source":29,"license":30,"ai":31},"\u002Fimages\u002Fua\u002Fzapechenyi-hek\u002Fhero.webp",{"path":135,"title":136,"category":23,"totalTime":125,"heroImage":137},"\u002Fnalesniki-z-miesem","Naleśniki z mięsem: po co dodawać 50 ml wody do farszu",{"src":138,"source":29,"license":30,"ai":31},"\u002Fimages\u002Fua\u002Fnalysnyky-z-miasom\u002Fhero.webp",{"path":140,"title":141,"category":23,"totalTime":142,"heroImage":143},"\u002Fkasza-gryczana-po-kupiecku","Kasza gryczana po kupiecku: dlaczego wieprzowinę najpierw dusi się 30 minut","PT1H35M",{"src":144,"source":29,"license":30,"ai":31},"\u002Fimages\u002Fua\u002Fhrechka-po-kupetsky\u002Fhero.webp",{"path":146,"title":147,"category":23,"totalTime":148,"heroImage":149},"\u002Fkopytka","Kopytka ziemniaczane: ile mąki dodać, żeby nie wyszły gumowe","PT1H45M",{"src":150,"source":29,"license":30,"ai":31},"\u002Fimages\u002Fpl\u002Fkopytka\u002Fhero.webp",{"path":152,"title":153,"category":23,"totalTime":154,"heroImage":155},"\u002Fgulasz-wieprzowy","Gulasz wieprzowy, w którym sos gęstnieje sam dzięki 2 łyżkom mąki","PT2H15M",{"src":156,"source":29,"license":30,"ai":31},"\u002Fimages\u002Fpl\u002Fgulasz-wieprzowy\u002Fhero.webp",[158,225,275,299,327,364,406,439,468,492,522,549,572,588,605,633,655,695,735,761,790,814,834,855,884,905,919,947,982,1008,1025,1056,1093,1118,1143,1166,1194,1220,1257,1283,1315,1339,1362,1386,1405,1429,1452,1477,1497,1515,1538,1565,1586,1606,1637,1665,1686,1708,1735,1766,1800,1831,1863],{"path":159,"title":160,"category":161,"totalTime":162,"heroImage":163,"ingredients":165,"tags":220},"\u002Fbarszcz-ukrainski","Dlaczego barszcz traci kolor i jak zachować intensywną czerwień buraków","soups","PT2H55M",{"src":164,"source":29,"license":30,"ai":31},"\u002Fimages\u002Fua\u002Fborshch\u002Fhero.webp",[166,169,171,172,174,176,179,182,185,190,194,197,200,204,207,210,215,216],{"id":167,"name":168,"amount":49,"unit":37},"beef","wołowina z kością (mostek lub żeberka)",{"id":39,"name":40,"amount":170,"unit":42},2.2,{"id":44,"name":45},{"id":34,"name":35,"amount":173,"unit":37},300,{"id":72,"name":175,"amount":21,"unit":66},"olej słonecznikowy rafinowany",{"id":177,"name":178,"amount":70,"unit":37},"onion","cebula",{"id":180,"name":181,"amount":70,"unit":37},"carrot","marchew",{"id":183,"name":184,"amount":173,"unit":37},"beet","buraki ćwikłowe",{"id":186,"name":187,"amount":188,"unit":189},"vinegar","ocet spirytusowy 10% (lub 2 łyżki soku z cytryny)",1,"łyżka",{"id":191,"name":192,"amount":188,"unit":193},"sugar","cukier","łyżeczka",{"id":195,"name":196,"amount":21,"unit":66},"tomato-paste","koncentrat pomidorowy",{"id":198,"name":199,"amount":173,"unit":37},"white-cabbage","kapusta biała",{"id":201,"name":202,"amount":203,"unit":37,"optional":31},"canned-red-beans","czerwona fasola z puszki, odsączona (1 puszka 400 g)",240,{"id":205,"name":206,"amount":21,"unit":62},"bay-leaf","liście laurowe",{"id":53,"name":208,"amount":209,"unit":62},"pieprz czarny ziarnisty",5,{"id":211,"name":212,"amount":213,"unit":214},"garlic","czosnek",3,"ząbki",{"id":81,"name":82,"amount":79,"unit":37},{"id":217,"name":218,"amount":219,"unit":37},"sour-cream","śmietana 18% do podania",160,[221,222,223,224],"barszcz","zupy","z-wolowina","kuchnia-ukrainska",{"path":226,"title":227,"category":23,"totalTime":228,"heroImage":229,"ingredients":231,"tags":271},"\u002Fbigos","Ile naprawdę gotować bigos? Ten przepis odpowiada: 2 godziny 15 minut","PT3H20M",{"src":230,"source":29,"license":30,"ai":31},"\u002Fimages\u002Fpl\u002Fbigos\u002Fhero.webp",[232,235,237,241,244,245,248,250,253,254,256,258,261,264,266,269,270],{"id":233,"name":234,"amount":79,"unit":37},"dried-mushrooms","suszone grzyby (najlepiej borowiki)",{"id":39,"name":236,"amount":173,"unit":75},"wrzątek do namoczenia grzybów",{"id":238,"name":239,"amount":240,"unit":37},"sauerkraut","kapusta kiszona",1500,{"id":39,"name":242,"amount":243,"unit":75},"woda do gotowania kapusty",400,{"id":205,"name":206,"amount":213,"unit":62},{"id":246,"name":247,"amount":209,"unit":62},"allspice","ziele angielskie",{"id":198,"name":199,"amount":249,"unit":37},500,{"id":251,"name":252,"amount":74,"unit":37},"bacon","boczek wędzony",{"id":72,"name":175,"amount":21,"unit":66},{"id":47,"name":255,"amount":49,"unit":37},"łopatka wieprzowa bez 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